Home Canning - GE JHP60G Use And Care Manual

Home Canning Tips
Canning should be done on cooktop only.
In surface cooking of foods other than canning, the
use of large-diameter utensils (extending more
than l-inch beyond edge of trim ring) is not
recommended. However, when canning with water-
bath or pressure canner, large-diameter utensils
may be used. This is because boiling water temper-
atures (even under pressure) are not harmful to
cooktop surfaces surrounding heating unit.
HOWEVER, DO NOT USE LARGE DIAMETER CAN-
NERS OR OTHER LARGE DIAMETER UTENSILS
FOR FRYING OR BOILING FOODS OTHER THAN
WATER. Most syrup or sauce mixtures—and all
types of frying-cook at temperatures much higher
than boiling water. Such temperatures could even-
tually harm cooktop surfaces surrounding heating
units.
Observe Mowing
Points in Canning:
1. Bring water to boil on HIGH heat, then after boil-
ing has begun, adjust heat to lowest setting to main-
tain boil (saves energy and best uses surface unit).
2. Be sure canner fits over center of surface unit. If
your model surface section does not allow canner
to be centered on surface unit, use smaller-
diameter containers for good canning results.
3. Flat-bottomed canners give best canning results.
Be sure bottom of canner is flat or slight indenta-
tion fits snugly over surface unit. Canners with
flanged or rippled bottoms (often found in enamel-
ware) are not recommended.
RIGHT
WRONG
4. When canning, use recipes from reputable
sources. Reliable recipes are available from the
manufacturer of your canner; manufacturers of
glass jars for canning; such as Ball and Kerr; and,
the United States Department of Agriculture Exten-
sion Service.
5. Remember, in following the recipes, canning is a
process that generates large amounts of steam. Be
careful while canning to prevent burns from steam
or heat.
NOTE: If your surface section is being operated on
low power (voltage), canning may take longer than
expected, even though directions have been care-
fully followed. The process may be improved by: (1)
using a pressure canner, and (2) for fastest heating
of large water quantities, begin with HOT tap water.
Questions
and Answers
Q. HOW can my Minute Timer
make my surface cooking easier?
A. Your Minute Timer will help
time TOTAL cooking which includes
time to boil food and change tem-
peratures. Do not judge cooking
time by visible steam only. Food
will cook in covered utensils even
though you can't see any steam.
Q. May I can foods and preserves
on my surface units?
A. Yes, but only use utensils de-
signed for canning purposes. Check
the manufacturer's instructions and
recipes for preserving foods. Be
sure canner is flat-bottomed and
fits over the center of your Calrod *
unit. Since canning generates large
amounts of steam, be careful to
prevent burns from steam or heat.
Canning should only be done on
surface units.
Q. Can I use special cooking
equipment like an oriental wok, on
any surface units?
A. Utensils without flat surfaces
are not recommended. The life of
your surface unit can be shortened
and the range top can be damaged
from the high heat needed for this
type of cooking.
Q. Can I cover my drip pans with
foil?
A. No. Clean as recommended in
the Cleaning Chart.
Q. Why is the porcelain finish on
my containers coming off?
A. If you set your. Calrod~ units
higher than required for the con-
tainer material, and leave it, the
finish may smoke, crack, pop, or
burn depending on the pot or pan.
Also, too high of heat for long
periods and small amounts of dry
food may damage the finish.
Q. Why am I not getting the heat I
need from my units even though I
have the knobs on the right setting?
A. After turning surface unit off
and making sure it is cool, check
to make sure that your plug-in
units are securely fastened into
the surface connection.
Q. Why do my utensils tilt when I
place them on the surface unit?
A. Make sure that the "feet" on
your Calrod@ units are sitting
tightly in the range top indentation
and the trim ring is flat on the range
surface. Possibly your plug-in unit
is not plugged into unit properly.
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